Another Pesto

Whenever I buy vegetables with their tops attached, such as radishes, beets or turnips,I am a bit mystified by what to do with those leafy greens. Sometimes I saute them and serve them with whatever else is on the menu, but that doesn't seem quite the right solution in Spring. With this batch of beautiful ,leafy tops I decided that I would make pesto. I adapted Martha Phelps Stamps' recipe for Spring Pesto from Martha's at the Plantation as the basis for this and I have to say that the result is extremely tasty.

Mixed radish, Daikon radish, and Japanese turnip greens

Another Spring Pesto

1. 3-4 cups of leafy greens from vegetables
2. 3/4 cup feta cheese
3. 3/4 cup Parmesan cheese
4. 3 cloves garlic, roughly chopped
5. 2 TBS capers
6. Juice and zest of 1 lemon
7. Pepper flakes to taste
8. 1 cup of olive oil

 Place the mixed greens in the bowl of a food processor.

Add the remaining ingredients and process to a roughly textured paste.

Store covered and refrigerated for up to 1 week.

Mix thoroughly before serving.